Wannabe Balanced Mom

Crystal Escobar

· in fermented foods· Health· healthy weight loss drinks· Weight Loss

5 Healthy Weight Loss Drink Recipes | #WannabeLean

To finish off the #WannabeLean Challenge I wanted to share one more helpful tip with you. Last week we talked about the importance of Meal Prep, and this week I want to show you how I DRINK prep. If you’re a Diet Coke or Coffee drinker and are trying to quit then doing a little “drink prep” at the beginnig of the week will be extremely helpful for you. It’s nice to open up my fridge and see lots of delicious, low calorie,healthy drink options. All the drink recipes I’m about to share with you have amazing health and weight loss benefits.

See my YouTube video demonstrating how I pre make all these drinks for the week.

Fun healthy drinks are a great way to avoid uneccessary snacking!!!

Here are my FIVE favorite healthy drink recipes that promote weight loss and cleansing.

#1 Lemon Lime ACV Drink

This tasty sweet and sour tonic is what Sean and I drink every morning. We’ve been making them ahead of time and place them on our night stands over night so that we can drink it first thing in the morning, even before we get out of bed. Apple Cider Vinegar is so great for weight loss, promotes a healthy gut, cleansing, and regulates blood sugar levels. It’s also been known to improve skin health and relieves symptoms of acid reflux.

#2 Matcha

Matcha is made from green tea which means it has a fair amount of natural caffeine to give you a nice boost of energy without the crash. It’s packed with antioxidants, boosts metabolism and burns calories. Also been known to enhance your mood and aid in concentration. I love using Matcha powder in a variety of ways. I use it in my kefir smoothies, protein shakes, or healthy brownies.

#3 Kombucha w/E+Energy Shot

I’ve been drinking Kombucha every day for the last 3 years and I absolutely LOVE it! I swear it’s the reason I rarely get sick. Kombucha is so great for the immune system because of all the probiotics you get from this simple delicious drink. If you want to learn how to make your own Kombucha, I did a whole blog post and video about it. Check it out HERE. It’s super easy to make and the benefits are unbelievable. I also love to add one of these healthy E+ Energy shots to add some natural caffeine, cause I love me a little caffeine. These Eshots are a long-lasting, flavourful energy shot made with naturally sourced, plant-based caffeine and Adaptogens.

#4 Dandy Blend (Coffee Alternative)

Dandy Blend is one of my favorites because of the slight coffee flavor. I’m LDS so I choose not to drink coffee, however I did drink it for about a year and LOVED the taste. I didn’t love have it made me feel, plus I always worried about it staining my teeth. I did a separate blog post about all my favorite ways to use Dandy Blend, check it out HERE. Dandy Blend is made from Dandelion Root and actually has alot more benefits than I even realized. I was just reading up a bit more about it and found a great article that goes into much detail about all the wonderful health benefits of Dandy Blend. Check it out HERE.

#5 Yerba Mate Daily Cleanse

This drink is PERFECT for daily cleansing or intermittent fasting. You can drink this first thing in the morning to naturally rid your body of harmful impurities while nourishing it with vital nutrients, antioxidant botanicals, vitamins and minerals. Isagenix Cleanse for Life will help you discover the benefits of gentle, whole body nutritional cleansing, and show you how easy it can be! This is what I drink when I do my 30 day Nutritional Cleanse. And by adding the Yerba Mate and Chia seeds, you’re just enhancing the already amazing Cleanse for Life juice. Yerba Mate will add a bit of caffeine in there for you, and the chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Can this drink BE any more perfect? I think not.

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· in drinks· fermented foods· Health· healthy drinks· kefir· recipes· Weight Loss

Make Your Own Kefir

How To Make Milk Kefir

You all know about my new found fermented food craze because I’m always talking about my love for KOMBUCHA. Of all the cultured food and drink I have been experimenting with, Kefir is by far the easiest one to create. Basically all you need is some Kefir grains, you can buy them on Amazon, and milk. I know many people experience discomfort when consuming dairy, myself included. So although I do drink Kefir, other than that, my diet is basically dairy free. I never have any problems when I drink Kefir, the reason is because it’s lactose free because the bacteria has eaten most of it. 
 
Kefir has much stronger probiotic benefits than your typical store bought yogurt, PLUS it is practically sugar free. Usually yogurt from the store is packed full of sugar, and most yogurts are pasteurized, which means that most of the enzymes and helpful bacteria have been killed off.  I read that Kefir has 30-56 strains of bacteria, and store bought yogurt has less than 10. 
 
Health Benefits of Kefir:
  • Enhances digestion
  • Treats yeast infections
  • Promotes well-being
  • Helps lactose intolerance
  • Supports immune health
  • Reduces asthma symptoms
  • Reduces allergy symptoms
  • Eliminates constipation
  • Promotes deep sleep
  • Acts as a natural antibiotic

 

 
What You’ll Need
 
Ingredients
1 cup milk, preferably whole fat 
1 teaspoon active kefir grains 
 
Equipment
1 pint-sized glass jar
Cheesecloth, paper towel, or clean napkin
Rubberband
Small strainer (preferably plastic, but metal is ok)
Storage container with lid
 
Instructions
Note: Avoid contact between the kefir and metal both during and after brewing. This can affect the flavor of your kefir and weaken the grains over time.
 
1.               Combine the milk and the grains in a jar: Pour the milk into a glass jar or cup (not metal) and stir in the kefir grains. 
 
 
 
2.              Cover the jar: Cover the jar with a plastic lid, cheesecloth, or a paper towel, and use a rubber band to hold it in place. 
 
3.              Ferment for 12 to 48 hours:  Leave the jar out on your kitchen counter or pantry for a day or two. When the milk has thickened (looks like drinkable yogurt) and tastes tangy, it’s ready. This will usually take about 24 hours at average room temperatures (between 68-72 degrees F); the milk will ferment faster at warmer temperatures and slower at cool temperatures. 
 
4.             Remove the kefir grains: If you’d like to use the Kefir right away then place a small strainer over the container you’ll use to store the kefir. Strain the kefir into the container, catching the grains in the strainer. 

 

 
 
5.              Transfer the grains to fresh milk: To make your next batch of Kefir just stir the grains into a fresh batch of milk and allow to ferment again. This way, you can make a fresh batch of kefir every day. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.
 
6.              Drink or refrigerate the milk kefir: The prepared milk kefir can be stored in the fridge for many months but it’s best to consume it within a week for optimal probiotic benefits. 
 
Second Fermentation
 
Like Kombucha, Kefir can also undergo a second fermentation that improves the nutritional value as well as the taste. This process can be done with any fruit or spice. Basically all you do is add a flavor of choice then allow to sit at room temp once again for just a few hours then place in the fridge until ready to use. I like to add some fresh or frozen strawberries with a bit of cinnamon. 
 
There are endless ways to be creative with Kefir. My kids and I love making Kefir smoothies, and I have lots more fun ideas I will share with you here on the blog. Stay tuned…
 
 
 
 

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· in cultured foods· drinks· fermented foods· Health· Health weight loss· healthy drinks· Weight Loss

Make Your Own Kombucha

  
I’ve known about Kombucha since I was about 15 years old. My mom used to make it but of course back then I really wasn’t concerned about my health. Hence the countless hours I spent baking in the sun, and junk food I consumed on a daily basis. 


  So now that I’m older and wiser, and actually CARE about what I put into my body, I decided to do a little research on it. I had no idea the incredible  health benefits this stuff offers.
 
  Who out there has tried Kombucha? I’ve learned how to flavor it just right and now it’s my favorite drink. I’ve completely replaced my nasty addiction to soda with this probiotic packed power drink. I’m seriously obsessed. I crave it!!!!

Kombucha is a beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like improving digestion, boosting energy, reducing stress, and helping your immune system.


Reasons to drink Kombucha!

  • Improved Digestion
  • Weight Loss
  • Increased Energy
  • Cleansing and Detoxification
  • Immune Support
  • Reduced Joint Pain
  • Cancer Prevention

  I’m going to give you a crash course on how to make Kombucha because it’s actually pretty simple. Also, you’ll save a TON of money by making it yourself. You’ll spend up to $4 a bottle if you buy it at the store. You can find all the supplies you need on Amazon. You can watch my how-to video at the end of this post or find me you YouTube. I’ve also provided a PRINTABLE RECIPE for you.

 

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  What you’ll need in your Kombucha Kit:
 
* Scobi mushroom and 2 cups Kombucha (you can order them online)
 
* Flip top bottles (I got mine on Amazon)
 
 
* Green tea packets
 
* Organic raw cane sugar
 
* Strainer
 
* Something to flavor with ( I like to use some Replenish powder because it’s low in sugar and it’s packed with vitamin B and electrolytes. My other favorite is frozen raspberries blended up with a little water to make it smooth). 
 
Directions:
 
  First you’ll need to boil 3  quarts of water. Remove from heat and add 5-6 green tea bags. Let steep for about 5 minutes then add 1 cup of sugar. Stir until sugar dissolves. 
 


Let cool to room temperature then remove tea bags and pour tea into gallon size mason jar. Then add your 2 cups of Kombucha and the scobi mushroom. 
 


  Now it’s time to ferment. Find a place in your house that stays about 75 degrees. Then just leave it there for a week to ten days. This is what it will look like.


 

Use a strainer then a funnel when pouring out the tea into the flip top bottles. Leave a little room in the bottle to add some juice or powder for flavoring. Check out my Holiday Kombucha Video.

Close the flip top bottles and let ferment again for a couple more days if you want it to be carbonated. If you don’t like carbonation then just store directly in the fridge until you’re ready to drink.

I store mine in the coat closet. 
 

Please feel free to add more tips or information in the comment section of this post. Also, I ‘d like to hear if anyone else out there has made their own Kombucha and what your experience with it has been.
 
Get started now and buy your supplies on Amazon. Printable Instructions HERE.
Or if you live in Utah near me in Draper, you can buy a whole Kombucha kit from me.
BUY NOW $35
The kit comes with your starter Scobi, 2 cups Kombucha, sugar, grean tea, gallon size mason jar, and my Guide to Fermented Foods.
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Kombucha

by Crystal Escobar February-19-2016
Save money and make your own Kombucha from home.
Ingredients
  • 3 Quarts Water
  • 1 Cup Sugar (regular granulated sugar works best)
  • 6-8 bags Green tea, (or 2 tablespoons loose tea)
  • 2 Cups Kombucha (from the store, or from your last batch)
  • 1 Scobi
  • 2-3 Cups Pureed Fruit
Instructions
Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time. Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea/2 cups Kombucha. (The starter tea makes the liquid acidic, which prevents harmful bacteria from growing in the first few days of fermentation.) Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar and place the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won’t get moved or bumped. A new layer of scoby should start forming at the top of the kombucha within a few days. It usually attaches to the old scoby. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of Kombucha. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of room in each bottle. Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month. Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Place the scoby on top, cover, and ferment for 7 to 10 days.
Details

Prep time: Cook time: Total time: Yield: 1 Gallon

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Welcome!

Thank you for stopping by! I love connecting with other like minded women. This website is all about how to become the best version of yourself as you strive for balance in motherhood, business, and overall personal growth. Let’s work together! Email me at crystal@escoweb.net

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